When it comes to stone sprouts, many people still think it is an unreal vegetable, thinking that it only appears in the folk tale of Trang Quynh.

However, in fact, stone sprouts is the common name of a type of vegetable with a rather strange shape, grown in many provinces in the Northwest region such as Cao Bang , Ha Giang... but most popular in Sa Pa (Lao Cai).

Stone sprouts have many small branches growing around the stem, forming a sharp pyramid shape. Photo: Phuong Vo

The reason for such a strange name is because this vegetable has large leaves and many young shoots growing around it, evoking the image of closely stacked rocks sprouting.

Ms. Huyen Trang - owner of a restaurant in Sa Pa said that rock sprouts usually grow strongly in the cold season, from about October to the end of the third lunar month. Especially in winter, when the weather is colder, rock sprouts are more crispy and have a sweet, delicious taste.

In recent years, rock sprouts have become more widely known, becoming a famous specialty in Sa Pa, attracting both Western and Vietnamese visitors to enjoy.

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Stone sprouts are considered a “rare and hard to find” specialty because they only have one season each year and grow in cold climates. Photo: Vietnamese Cuisine

“If bought in Sa Pa, rock sprouts cost about 25,000 – 30,000 VND/kg, depending on the time. But when transported to the lowlands, this vegetable can be sold for 50,000 – 60,000 VND/kg,” said Ms. Trang.

Like many other types of cabbage, rock sprouts can also be processed into many delicious dishes, the most popular being boiled rock sprouts with fish sauce (or soy sauce) and eggs.

This dish is simple but goes well with rice, and you can eat a lot without getting bored. Diners who have enjoyed boiled rock sprouts commented that this vegetable is quite crunchy, has a natural sweet taste, mixed with a bit of bitterness.

Boiled and stir-fried rock sprouts. Photo: An An

In addition to the simple way of boiling, people also transform rock sprouts into stir-fried or pickled dishes.

Stone sprouts can be stir-fried with beef, pork or stir-fried without garlic, both are delicious. When stir-frying, pay attention to keep the heat high and stir-fry until cooked so that the stone sprouts retain their crispness and sweetness. Avoid stir-frying too much as this will make the vegetable soft and mushy, reducing its deliciousness.

Pickled rock sprouts. Photo: Lang Viet Cuong

If pickling, people prepare and pickle the rock sprouts similarly to mustard greens. Or more elaborately, they pickle them spicy like kimchi or sweet and sour.

With this method, the sprouts will be split in half or cut into small, bite-sized pieces, then dried in the sun until wilted, then salted and seasoned with spices and ingredients of choice.

After about 3-4 days, the salted rock sprouts will turn yellow and have a fragrant, sour taste, and can be eaten. This dish can be eaten directly like pickled cucumbers or eggplants, or sliced ​​and stir-fried with meat, braised with fish, or cooked in sour soup... all are delicious.

The Northwest specialty is both beautiful and delicious, visitors travel hundreds of kilometers to eat . Considered a "heaven-sent" specialty in the Northwest, the Ban flower is used by the Thai people as an ingredient to prepare many attractive dishes, of which the most delicious and popular is Ban flower salad.